• Prep Time 60 minutes
  • Cook Time 30 minutes
  • Serving For 6 people
  • Difficulty Normal

Recipe Description

This recipe is courtesy of Anchor Dairy.

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Chocolate Moist Cake:
  • 130g all purpose flour
  • 50g cocoa powder
  • 140g sugar
  • 2g sugar
  • 4g baking powder
  • 2g baking soda
  • 50g egg
  • 80g Anchor Unsalted Butter (melted)
  • 125g Anchor UHT Milk
  • 4g vanilla essence
  • 120g hot water
  • Cream Cheese Frosting:
  • 500g Anchor Cream Cheese
  • 100g Anchor Unsalted Butter
  • 60g icing sugar
  • few drops of pink coloring
  • few drops of red coloring
  • candy decorations


  1. Preheat oven to 170deg C
  2. Chocolate Moist Cake:
  3. In a bowl, add all purpose flour, cocoa powder, sugar, salt, baking powder and baking soda. Stir to mix well.
  4. Add in egg, Anchor Unsalted Butter, Anchor UHT Milk, and vanilla essence. Stir to mix well.
  5. Add in hot water and mix well, make sure there are no lumps.
  6. Strain into dome moulds and bake for 25 - 30 minutes, or until cake is cooked in the centre (check with a skewer)
  7. Set aside to cool and prepare the cream cheese frosting.
  8. Cream Cheese Frosting:
  9. In a bowl, add softern Anchor Cream Cheese and beat until smooth.
  10. Add Anchor Unsalted Butter and beat until smooth.
  11. Sieve in the icing sugar and mix until no lumps is visible
  12. Separate into 3 bowls, and dye 2 with pink and red.
  13. Assembly:
  14. When cake is cooled, take 1 half and trim to have a flat surface.
  15. Pipe cream cheese frosting on the bigger surface, and sandwich with another half dome.
  16. Pipe cream cheese frosting all over and decorate with candy eyes and hearts.

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